Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

This beautiful soup comes from Faith Gorsky of An Edible Mosaic as part of our Whole Wheat Pearl Couscous celebration. Look for another delicious recipe from her next week. AnEdibleMosaic.com is a unique recipe collection of international favorites and updated American classics, with emphasis on seasonal dishes. Tantalizing photography nudges you into the kitchen and easy to follow instructions make sure you stay there. Whether the occasion is breakfast, dessert, or anything in between, you’ll find what you’re looking for and hopefully be inspired to try something new.

Fill a medium-sized pot 2/3 of the way full with water and bring to a boil. Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes; drain and set aside.

Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender). Pour the pureed soup back into the pot, along with the chickpeas and lemon juice. Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream. Taste and season with additional salt, black pepper, sugar, or lemon juice as desired.